Mint Jelly

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By Francine Lizotte
from Surrey South, BC

Fresh and colorful, this is the perfect condiment to serve with lamb. It can also be used to make cookies such as thumbprint, linzer, etc.

serves 4 jars -250 ml
prep time 10 Min
cook time 20 Min
method Canning/Preserving

Ingredients

  •   2 c
    fresh mint (packed), washed and chopped
  •   3 c
    cold water
  •   1/2 tsp
    lemon zest, finely chopped
  •   1/2 Tbsp
    freshly squeezed lemon juice
  •   1 3/4 oz
    (50 g) packet pectin
  •   3 1/2 c
    granulated sugar
  •   1/8 tsp
    pure peppermint extract
  •   4-5
    drops green food coloring (commercial or natural)
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How To Make

  • 1
    In a large saucepan, add mint, pour in water and add lemon zest. Stir well and bring to a boil. Cover, turn off the heat and let it sit for 20 minutes.
  • 2
    Meanwhile, place a fine sieve over a bowl lined with cheesecloth; set aside.
  • 3
    Remove from heat and strain mint mixture through the prepared sieve. Gather the cheesecloth and gently but firmly, squeeze it to extract more juice; discard it. Return liquid to a saucepan and add lemon juice.
  • 4
    In a large bowl, add pectin and sugar; stir well. Add sugar mixture to infused mint mixture. Add peppermint extract and a few drops of green food coloring. Stir again and bring the mixture to a boil; cook for 2 minutes. If there’s foam on top, skim it off with a spoon. Reduce heat to medium and cook for 10 minutes.
  • 5
    Transfer mint mixture to prepared jars and process them in a water bath for 15 minutes.
  • 6
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_vMLEY0uwhI
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